Prep Time:5 mins
Understanding food allergies and intolerances
Pea risotto
Cooking Time:15 mins
Serves:4 Adults
Cost:Low
Ideally you should use Arborio risotto rice for this recipe – and you can find it in most shops – but brown rice will do the trick and will actually give this dish a nice crunch.
Ingredients
- 360g / 12½ oz. of risotto rice
- 1 medium onion, finely chopped
- 1 clove of garlic
- 2 tablespoons of olive oil
- 200g / 7 oz. of frozen peas
- 1 litre / 1¾ pints of boiling water
- 1 vegetable stock cube
- 110g / 4 oz. of low-fat cheddar cheese, grated
Method
- Heat the oil in a medium sized saucepan and gently cook the onion and garlic until soft
- Add the rice and stir, making sure it soaks up the oil and flavours
- Boil the water in a kettle
- Gradually add the water until it covers the rice
- Crumble in a good quality vegetable stock cube
- Keep stirring until the rice has absorbed all the liquid
- Add some more water and repeat
- Add the peas and keep cooking until the rice is soft but not mushy. The rice should still have a kind of sauce around it
- Sprinkle some cheese on top and mix in to the rice
- Serve immediately
What you will need
- Cheese grater
- Saucepan
- Wooden spoon
Serving suggestions
Swap the peas with any other type of vegetables that are finely diced; like diced carrot or peppers
"Keep any leftovers in the fridge"
